Pedro Peciña Gil, whose family founded Hermanos Peciña (also featured here), grew up working alongside his father, who was the head agronomist at La Rioja Alta before creating the family label. El Vino Prodigo (“the prodigal wine”) is a new, micro-scale project from Peciña the younger, who secured prime old-vine parcels in Rioja Alta and works out of a facility built in the 1940s.

This is a wine meant to evoke a bygone era in Rioja, before the local bodegas began emulating the Bordelais by using new oak barrels for aging. It is 100% Tempranillo sourced from old vines situated at 500+ meters of elevation, vinified with whole grape clusters intact in concrete tanks. It is, in effect, a “semi-carbonic” maceration of the type often employed in Beaujolais, France.

The “sensory pleasures” of this wine are fruit-driven, first and foremost, with notes of Damson plum, brambly blackberry, damp violets, dried herbs, black pepper, and crushed stones. It is medium in both body and color, with delicate tannins and brisk acidity. Best served at cellar temperature (around 55 degrees) and paired with a steak au poivre or juicy burger.